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Curry Dip with Artichokes




Source of Recipe


From Better Homes and Gardens


List of Ingredients




1 8-ounce carton plain yogurt
1/2 cup light mayonnaise or salad dressing
1 tablespoon lemon juice or cider vinegar
2 teaspoons prepared horseradish
2 teaspoons grated onion
2 to 3 teaspoons curry paste or 1 to 2 teaspoons curry powder
- - Green onion top (optional)
2 to 4 large artichokes
1 - lemon, halved


Recipe



1 Rinse artichokes under cold running water. Peel off and discard lower petals. Trim stem to one inch or less. Cut off the top 1-inch of artichoke. Trim leaf tips. Immediately rub the cut surfaces with a piece of lemon.
2 Cook, covered, in a large amount of boiling salted water for 20 to 30 minutes or until a leaf pulls out easily. Invert artichoke to drain.
3 Meanwhile, in a medium bowl stir together the yogurt, dressing, lemon juice or vinegar, horseradish, onion, and curry paste or powder. If desired, cover and refrigerate for 2 hours or overnight.
4 Serve artichokes warm or at room temperature. Or, cover and chill thoroughly. To serve, pull off all outer leaves and arrange on a serving platter with dip. Discard sharp inner artichoke leaves and fuzzy choke. Slice artichoke heart (the bottom) and add to platter or reserve for another use.
5 Garnish dip with green onion, if desired. Makes about 1-1/2 cups dip (twenty-four 1-tablespoon servings).
6 Make-Ahead Tip: Up to 24 hours ahead, prepare dip; cover and chill. Trim and cook artichokes. Cover and chill.